Shad Fillets With Red Pepper And Saffron Sauce
Published April 17, 1993
- Total Time
- 4 hours 15 minutes
- Rating
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Ingredients
THE FISH
2 shad fillets, about 2 pounds each
1 cup white wine
1 cup lemon juice
1 clove garlic, peeled and minced
1 small onion, peeled and minced
1 bay leaf
3 black peppercorns, cracked
THE SAUCE
6 red bell peppers, stemmed, cored, deveined and quartered
2 tablespoon Sherry vinegar
1 teaspoon saffron threads
1 clove garlic, peeled and minced
2 tablespoons fresh thyme leaves
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
22 grams carbs; 340 milligrams cholesterol; 1026 calories; 26 grams monosaturated fat; 15 grams polyunsaturated fat; 14 grams saturated fat; 63 grams fat; 6 grams fiber; 1824 milligrams sodium; 80 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
- Step 2
Preheat the oven to 300 degrees. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan. Cover and cook over medium-low heat until the peppers are barely tender. Puree in a blender or food processor until smooth. Strain.
- Step 3
Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Pour ½ cup of the pepper sauce over the fish. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
- Step 4
Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat. Season with salt and pepper to taste. Remove the fish from the oven. Cut the fillets in half and divide among 4 plates. Spoon the sauce over the shad and serve immediately.
Private Notes